Tahari

Warm the ghee over a high heat in a lidded sauté pan or nonstick saucepan. Sizzle the whole spices for 10 seconds, then add the potato and stir for 1 minute. Add the cauliflower florets and turmeric, mixing well until the vegetables are bright yellow.

Mix in the basmati rice and 1½ tsp salt. Pour in 650ml just-boiled water, stir once, bring to a bubble, then gently mix in the peas. Cover and cook on a high simmer for 12 minutes.

Move the pan to a cold hob with its lid still on. Let it sit for 5 minutes with no lid lifting or peeking. The steam will work its magic to give you perfectly fluffy rice.

Fluff with a fork and serve with Greek yogurt, or a raita, pickles or chutneys of your choice, if liked.